Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total Time
20 Mins
Makes 6 to 8 servings

Raw fennel is crisp and tasty, a perfect complement to apples and arugula.

How to Make It

Step 1

Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 7 to 9 minutes or until toasted and fragrant, stirring halfway through.

Step 2

Meanwhile, whisk together olive oil and next 4 ingredients; season with salt and pepper to taste.

Step 3

Cut apple, fennel, and celery into thin slices, using a mandoline or sharp knife. Toss arugula with a small amount of vinaigrette. Arrange arugula on a serving platter. Toss apple, fennel, celery, and parsley with desired amount of vinaigrette. Top arugula with apple mixture; sprinkle with walnuts and salt and pepper to taste. Serve immediately with any remaining vinaigrette.

Step 4

Try This Twist!

Step 5

Crunchy Carrot-Beet Salad: Substitute 2 medium-size peeled beets and 2 large carrots for apples, fennel, and celery. To prevent hands from being stained, hold beets with a paper towel or wear rubber gloves while slicing.

Ratings & Reviews

stimply's Review

September 13, 2010
This is definitely a solid recipe. It's a nice change for a side dish. We had it with the buttermilk brined pork chops. I don't taste the shallots as much as I'd like so perhaps I'd add some directly to the salad. Fresh, late summer/early fall flavors.

Kcchris's Review

July 19, 2013
An absolute favorite salad! The crisp, sweet apple with the slightly tart fennel and the toasted walnuts are delicious. An excellent side with grilled fish, chicken or fish on a hot summer evening.

JennieHeath's Review

September 06, 2010
Our favorite supper is grilled fish and salad. This recipe will be a wonderful 'salad tradition.' Follow the recipe exactly--it is perfect!